Amishcountrystrawberrypie Recipes

AMISH STRAWBERRY PIE

Amish Strawberry Pie image

Amish Strawberry Pie is light and fresh and piled high with freshly picked sweet strawberries. The crust is light and flaky and perfect this time of year!

Provided by Amanda Rettke-iamhomesteader.com

Categories Dessert

Time 45m

Number Of Ingredients 7

Ingredients

Amish Never Fail Pie Crust ((recipe in post))
2 cups water
⅓ cup corn starch
½ cup granulated sugar
⅓ cup strawberry gelatin
1 quart fresh strawberries, (hulled and quartered)
whipped topping to garnish

Steps:

Line a deep-dish pie pan with the Amish Never Fail Pie Crust and bake according to instructions.
In a medium saucepan over medium heat, stir together the water, corn starch, and sugar until dissolves. Bring to a boil while continuously stirring.
Reduce the heat to low and simmer for 10 minutes.
Off the heat and add the gelatin. Stir to combine and allow to cool.
Once cool, gently stir in the strawberries.
Pour into the prepared pie shell. Refrigerate overnight to set.
Serve chilled and top with whipped topping, if using

OLD-FASHIONED STRAWBERRY PIE

Old-Fashioned Strawberry Pie image

I've been cooking since I was a girl and I especially enjoy making fresh, fruity desserts like this. It's wonderful and light for warm weather or after a large meal. A must when fresh berries are in season! -Erica Cooper, Elk River, Minnesota

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 sheet refrigerated pie crust
1 package (3 ounces) cook-and-serve vanilla pudding mix
1-1/2 cups water
1 teaspoon lemon juice
1 package (.3 ounce) sugar-free strawberry gelatin
1/2 cup boiling water
4 cups sliced fresh strawberries
3 ounces reduced-fat cream cheese
2 cups reduced-fat whipped topping, divided
1 teaspoon vanilla extract
8 fresh strawberries

Steps:

Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is lightly brown, 8-10 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a small saucepan, combine pudding mix, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; set aside., In a large bowl, dissolve gelatin in boiling water. Gradually stir in pudding. Cover and refrigerate for 30 minutes or until thickened. Fold in sliced strawberries. Transfer to crust., For topping, in another bowl, beat the cream cheese, 1/2 cup whipped topping and vanilla until smooth. Fold in remaining whipped topping. Cut a small hole in the corner of a pastry or plastic bag; insert a medium star tip. Fill with topping. Pipe topping around edges of pie; garnish with whole strawberries. Refrigerate for at least 1 hour.

Nutrition Facts : Calories 259 calories, Fat 12g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 220mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein.

AMISH COUNTRY STRAWBERRY PIE

Amish Country Strawberry Pie image

Make and share this Amish Country Strawberry Pie recipe from Food.com.

Provided by Miss Annie

Categories Pie

Time 30m

Yield 1 pie

Number Of Ingredients 10

Ingredients

1 (9 inch) baked pie crusts
1 tablespoon powdered sugar
3 ounces cream cheese
1 1/2 quarts strawberries
1 cup sugar
2 tablespoons karo white corn syrup
1 cup water
3 tablespoons jell-o strawberry gelatin
1 pinch salt
3 tablespoons cornstarch

Steps:

Beat cream cheese with powdered sugar, spread carefully over bottom of baked pie shell.
Arrange berries in shell.
Berries should be sliced.
Cook sugar, syrup, water, salt, and cornstarch over medium heat until thick.
Add Jello mix and cool.
Pour glaze over berries and refrigerate.

AMISH BUTTERMILK PIE

Amish Buttermilk Pie image

There's a hint of lemon in this custard-like buttermilk pie. Simple, quick, and easy to make. Top with whipped cream, powdered sugar, or serve just as-is.

Provided by Yoly

Time 1h20m

Yield 12

Number Of Ingredients 9

Ingredients

1 cup white sugar
1 medium lemon, zested
2 tablespoons all-purpose flour
1 ¾ cups buttermilk
¼ cup lemon juice
2 large eggs, beaten
2 tablespoons unsalted butter, softened
1 teaspoon lemon extract
1 (9 inch) unbaked pie crust

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine sugar and lemon zest in a bowl. Using your hands, rub zest into sugar to release the natural oils of the zest. Add flour and mix well.
Whip in buttermilk, lemon juice, eggs, butter, and lemon extract. Pour batter into pie crust.
Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until center is slightly jiggly in center, 50 to 65 minutes. Custard will continue to set as pie cools.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 28.1 g, Cholesterol 37.5 mg, Fat 8.1 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 128 mg, Sugar 18.9 g

AMISH FRY PIES

Amish Fry Pies image

this will make about 40 pies..depending on size...this Amish cook uses a cool whip bowl to cut circles...she says when storing them..do not put a lid on or they will get soggy...you can freeze them unbaked..or fried and then remove them from freezer and fry as many as needed

Provided by grandma2969

Categories Pie

Time 35m

Yield 40 pies

Number Of Ingredients 10

Ingredients

9 cups cake flour
1 teaspoon salt
3 cups Crisco shortening
2 tablespoons sugar
2 cups water
4 lbs powdered sugar
1/4 cup cornstarch
3 tablespoons evaporated milk
1/2 teaspoon vanilla
1 1/4 cups water

Steps:

Mix first set of ingredients like a pie dough -- cut a circle the size you want your pie.wet the edges with water and fill with your favorite pie filling -- about 1 heaping tablespoonful.
Fold over and crimp the edges -- with a fork.
Deep fry in crisco shortening until slightly brown --
Place on wire racks to drain.

Nutrition Facts : Calories 431.2, Fat 15.8, SaturatedFat 4, Cholesterol 0.3, Sodium 60.9, Carbohydrate 70.7, Fiber 0.5, Sugar 45.1, Protein 2.6

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